Crock Pot and No Mushroom Variations!
Invented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s now I’m sharing my version, which I have to admit is easier, tastier and soon to be a classic:)
Photo by Budget Bytes
FAQ: Including No Mushroom variations.
What is ground beef stroganoff?
Ground beef stroganoff is a variation of the traditional Russian dish, beef stroganoff. It features ground beef cooked with onions, mushrooms, and a creamy sauce, usually served over egg noodles or rice.
Can I use other types of meat?
Yes, you can substitute ground beef with ground turkey, chicken, or pork. You can also use sliced beef or even meat alternatives like tofu or plant-based ground meat for a vegetarian version.
What can I serve with ground beef stroganoff?
Ground beef stroganoff pairs well with a variety of sides such as steamed vegetables, rice, mashed potatoes, egg noodles, green beans, a fresh salad, or crusty bread.
Can I make ground beef stroganoff ahead of time?
Yes, you can prepare the stroganoff ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much. But I prefer it right out if the oven.
How can I make a healthier version of ground beef stroganoff?
To make a healthier version of this easy recipe for beef stroganoff:
• Use lean ground beef or a lower-fat meat like ground turkey.
• Substitute Greek yogurt for sour cream.
• Add more vegetables like bell peppers, spinach, or zucchini.
• Use whole wheat or gluten-free noodles.
Is it possible to freeze ground beef stroganoff?
Yes, ground beef stroganoff can be frozen. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Yes, omit the mushrooms if you aren't a fan.
Recipe of Chicken Stroganoff
Substitute the ground beef for ground chicken or chicken breasts or thighs cut into cubes.
Variations of Beef Stroganoff?
- Use sirloin steak instead of ground beef.
- Adding tomato paste or diced tomatoes for a tangy flavor.
- Using cream of mushroom soup as a shortcut for the sauce.
- Incorporating different herbs and spices like thyme, rosemary, or dill.
- Making a spicy version by adding cayenne pepper or hot sauce.
How to Fix Common Beef Stroganoff Mistakes (Without Starting Over!)
My sauce is too thick.
If the sauce is too thick, add a little more beef broth or water until it reaches your desired consistency.
My sauce is too thin.
Let it simmer a bit longer to reduce and thicken, or mix a tablespoon of flour or cornstarch with cold water and stir it into the sauce. Bring to a simmer for full thickening effect.
Overcooking the beef if using sirloin.
- The Problem: Thin strips of sirloin or tenderloin go from perfectly pink to dry and tough in seconds.
- The Fix: Sear in a very hot pan, in small batches, for just 1–2 minutes per side. Remove the meat early—it’ll finish cooking in the sauce.
How to make this easy dinner idea for a big group?
Just double or even triple the recipe. There's a little converter on top of the recipe card to make it easy! So here's to this satisfying weeknight pasta meal that will also feed a big group AND is impressive enough to use as an easy food to make for a dinner party.
How to make Beef Stroganoff for two?
Divide the beef stroganoff recipe in half.
Bland, one‑note flavor
Add more salt. Often, dishes are underseasoned, leading to bland flavors.
Overcooked pasta or rice
- The Problem: Letting your noodles or rice sit too long in the sauce turns them gummy.
- The Fix: Undercook them by 1–2 minutes in the pasta water or choose a firmer rice variety; drain and plate immediately, then ladle sauce on top.
Ground Beef Stroganoff
Ingredients
- 1 tablespoon olive oil
- 8 oz. white button mushrooms sliced
- 2 tablespoon butter
- 1 lb. ground beef
- ½ onion diced
- 1 teaspoon whole-grain mustard optional
- 2 teaspoon garlic powder
- 3 tablespoon flour
- ¼ cup white wine or water
- 4 cups beef broth or stock
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 4 cups dry egg noodles
- ½ cup sour cream
- 1 to 2 tablespoon freshly chopped parsley optional
Instructions
- Add the olive oil to a large skillet (that has a lid) and sauté the mushrooms over medium heat, until browned, about 8- to 10 minutes. Don't cover or stir too much so they get caramelized. Remove mushrooms from skillet to a plate.
- Return the skillet to the stovetop and melt the butter. Add the ground beef, onion, mustard, and garlic powder and cook until the ground beef is broken up and cooked through. Drain any fat and return the skillet to the stove top.
- Stir in the flour until thick, about 1 to 2 minutes. Add the wine or water into the pan and stir, scraping any browned bits from the bottom of the pan, and cook until evaporated.
- Gradually stir in the beef broth, salt, and pepper. Bring the mixture to a boil and add the egg noodles. Reduce heat to a simmer and cover. Stir often until noodles are tender, about 8 to 10 minutes. Return the mushrooms to the skillet and stir to combine.
- In a small bowl, whisk sour cream with a little liquid from the pan. Add to the skillet and stir. Don't boil or the sour cream could break.Taste, add salt if needed, and serve.
